超声波提取杨梅疏果核仁中苦杏仁苷工艺研究

为了明确杨梅疏果核仁中苦杏仁苷的提取方法，采用丁岙种杨梅的疏果为原料，以苦杏仁苷提取率为响应值，在超声波提取单因素试验和二水平试验的基础上，选择乙醇浓度、料液比、提取温度作为试验因子，利用Design Expert 80软件进行三因素三水平的响应面试验设计，并建立二次回归方程的预测模型。试验确定了杨梅疏果核仁中苦杏仁苷的最佳提取工艺条件: 乙醇浓度27%，料液比1∶45 (m/V)，提取时间20 min，提取温度44℃，超声功率250 W。在该条件下苦杏仁苷理论提取率为9403%，实际提取率为9380%，与模型预测值基本相符。

Ultrasonic extraction process of amygdalin from bayberry thinning fruits kernels

In order to clarify the extraction methods of amygdalin from bayberry thinning fruits kernels， the extraction process was studied using the bayberry(Myrica rubra Sieb. et Zucc. var. Ding ao) fruits by ultrasonic technology. Based on the single factor and 2 level extraction experiment， a three factor and three level experimental strategy was designed with the Design Expert 80 software using the ethanol concentration， solid liquid ratio and the extraction temperature as the experimental factors and the extraction yield as response value. The predictable model of quadratic regression equation was obtained. The optimum extraction conditions were concluded as follows: ethanol concentration 27%， solid liquid ratio 1∶45 (m/V)， extraction time 20 min， extraction temperature 44℃， and ultrasonic power 250 W. In this condition， the predicted value of amygdalin extraction yield by the model was 9403%， which was in good agreement with the experimental value of 9380%．